Pan brioches

Hey guys, today My-personaltrainerTv's kitchen of wonders will turn into a sort of pastry bar, ready to churn out a fabulous fluffy dessert perfect for breakfast. Do you remember when we made the croissants? Here, today I would like to offer you a variant a little less sweet and a little less caloric, but just as good: let's see together how the brioche bread is prepared at home, using only one egg and very little butter on 400 g of flour.

Video of the Recipe

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Identity Card of the Recipe

• 243 KCal Calories per serving

• Ingrediants

  For the brioches

  • 400 g of Manitoba flour
  • 1 vial of orange flavor
  • 30 ml of butter
  • 50 ml of milk
  • 5 g of salt
  • 20 g of sugar
  • 60 g (1 medium) of eggs
  • 100 ml of water
  • 15 g of brewer's yeast

  To decorate

  • About 20 g of granulated sugar
  • 60 g (1 medium) of eggs
  • 20 ml of milk

  Materials Needed

  • Bowls of various sizes
  • Wooden ladles
  • Pastry board
  • Sharp knife
  • Plum-cake mold
  • Rolling pin
  • Brush
  • Colander
  • Latex gloves (optional)

  Preparation

  1. Sift the flour and pour it into a large glass or plastic bowl.
  2. Dissolve the brewer's yeast in warm water, sweetened with a teaspoon of sugar.
  3. Pour the yeast into the center of the flour and let it rest for about fifteen minutes, until it is well swollen.
  4. Melt the butter in the milk, then add it to the flour and yeast mixture. Work everything by adding the sugar, salt, egg and lemon flavor.
  5. Leave everything to rise in a warm and humid environment, until the volume is doubled: it will take about two hours.
  6. At this point, you can proceed with the shaping of the brioche bread. Turn the leavened dough onto a lightly floured pastry board. Roll out the dough with a rolling pin to form a rectangle 1 cm thick, about 20-25 cm wide and 30 cm long.

  Please note
  The length of the rectangle of dough must be equal to that of the mold being used. In this recipe, we used a plum-cake mold (or loaf pan) 30 cm long and 10 cm wide; for this, we have tried to obtain a rectangle with a length of 30 cm.

  7. Roll the rectangle on itself (starting from the long side), then cut it into 8 pieces, to form small roses. Arrange the roses obtained in the plum-cake mold, taking care to turn the smooth side up and alternate them as indicated in the video (leaving empty spaces between one and the other).

  Why arrange the roses like this?
  The wrapping of the dough affects the softness of the final product: with this method, in fact, the brioche will be extremely soft and will not collapse. The empty spaces left between one rose and the other, on the other hand, will be "closed" during leavening.

  8. Leave the roses to rise in a warm environment for about an hour, or until doubled in volume: the dough must protrude from the mold and there must be no spaces between one rose and another.
  9. When the dough has risen to the right point, gently brush the surface with the beaten egg with a little milk. Finish with a handful of sugar grains and immediately bake in a preheated oven at 180 ° C for about 25-30 minutes.

  The extra idea
  Being only slightly sweet, the brioche can also be stuffed with cured meats or cheeses: in this case, it is clearly recommended to avoid adding granulated sugar to the surface.

  10. Allow to cool completely and keep the brioche for a couple of days, leaving it tightly closed in a nylon bag. Ideal for breakfast, the brioches can be served in slices, heated briefly in the oven, and stuffed with jam.

  Alice's comment - PersonalCooker

  And this is the spectacular My-personaltrainerTv brioche bread. In the face of those who use a lot of eggs and mountains of butter, we have created a much lighter sweet bread not only compared to traditional brioche but also compared to the classic brioche bread. And then, what can I say, even the look is really inviting, don't you think? Good breakfast everyone!

  Nutritional values ​​and Health Comment on the recipe

  The pan brioches is a basic pastry preparation. It is a very protein and rich in carbohydrates mixture, both simple and complex; there is no shortage of saturated lipids. Certainly it can replace some foods for breakfast, especially packaged ones, although (personally) I believe that its consumption should be limited or alternated so as not to be a "constant dietary habit. The portions of brioches can range from 30 to 90g (70-220kcal) depending on the meal in which they are inserted.